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Shrimp with Aromatic Vanilla Sauce

Serves 6 as an entree
Time 1 hr 25 min
Shrimp peels are packed with flavor. This recipe takes full advantage of that, along with vanilla and traditional aromatics such as carrot, celery and onion to infuse the base for a silky, fragrant sauce. Serve over orzo or basmati rice.
Special Diets:
Ingredients
  • 3 pounds raw shrimp, unpeeled
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 cups gluten-free fish or seafood stock
  • 1/2 cup dry vermouth
  • 1 cup dry white wine, such as sauvignon blanc
  • 1 carrot, peeled and diced
  • 2 stalks celery, diced
  • 1 large shallot, sliced
  • 1 bay leaf
  • 1 sprig fresh tarragon
  • 2 sprigs fresh Italian parsley, divided
  • 1 teaspoon tomato paste
  • 4 whole black peppercorns
  • 1/2 vanilla bean, halved lengthwise, seeds scraped out with a knife
  • 1/2 teaspoon fine sea salt
  • 3 tablespoons cold unsalted butter
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Method

Rinse shrimp under cold water.

Peel them and place peeled shrimp in a bowl, reserving peels separately.

Chill peeled shrimp.

Heat 1 tablespoon oil in a large pot.

Add shrimp peels and cook, stirring occasionally, until fragrant and red in color, about 5 minutes.

Add vermouth and cook until the bottom of the pan is almost dry, about 3 minutes, stirring occasionally.

Add white wine and cook for another 3 minutes, stirring.

Add fish stock, 2 cups water, carrots, celery, shallot, bay leaf, tarragon, 1 sprig parsley, tomato paste, peppercorns, vanilla bean seeds and pod.

Bring to a boil, reduce heat to a low simmer and cook for about 45 minutes, uncovered.

Strain sauce into a large bowl, pressing the peels with a wooden spoon to yield as much liquid as possible.

You should have about 2 cups liquid.

Set aside while you cook the shrimp.

Devein shrimp, rinse under cold water, and drain thoroughly.

Heat remaining tablespoon oil in a skillet.

Add shrimp and cook over high heat, until just pink.

Cook in batches as needed to avoid overcrowding the pan.

Keep warm while you finish the sauce.

Add the liquid to the pan used for cooking the shrimp and bring to a simmer once more.

Taste and adjust seasoning with salt and pepper.

Take from the heat and add butter, whisking constantly until it melts.

Add shrimp to the sauce just to reheat.

Chop leaves from remaining sprig of parsley and serve immediately.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 pounds raw shrimp, unpeeled
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 cups gluten-free fish or seafood stock
  • 1/2 cup dry vermouth
  • 1 cup dry white wine, such as sauvignon blanc
  • 1 carrot, peeled and diced
  • 2 stalks celery, diced
  • 1 large shallot, sliced
  • 1 bay leaf
  • 1 sprig fresh tarragon
  • 2 sprigs fresh Italian parsley, divided
  • 1 teaspoon tomato paste
  • 4 whole black peppercorns
  • 1/2 vanilla bean, halved lengthwise, seeds scraped out with a knife
  • 1/2 teaspoon fine sea salt
  • 3 tablespoons cold unsalted butter
Shop with Prime

Exclusively for Prime members in select ZIP codes.